Snapper Escovitch

Ingredients

• 2 teaspoons paprika
• 1 teaspoon ground cumin
• Sea salt
• Pepper
• Four 1-pound whole red or yellowtail snappers, cleaned
• Canola oil, for frying
• 2 Scotch Bonnet or habanero chiles—1 halved lengthwise and 1 stemmed, seeded and minced
• 3 red and yellow bell peppers—stemmed, seeded and cut into 1/4-inch strips
• 1 large white onion, halved and thinly sliced
• 1 carrot, cut into julienne
• 1 garlic clove, crushed
• 5 allspice berries
• 1/4 teaspoon celery seeds
• 1/2 cup unseasoned rice vinegar
• Cilantro leaves, for garnish

Steps

1. In a small bowl, mix the paprika with the cumin, 1 tablespoon of salt and 2 teaspoons of pepper. Using a small, sharp knife, make 3 to 4 shallow slashes on both sides of each fish. Season the fish inside the cavity and all over the outside with the spice mixture, rubbing it into the slashes.
2. Line a large baking sheet with paper towels. In a very large skillet, heat 1/2 inch of oil until shimmering. Add half of the halved chile and 2 of the fish to the skillet. Cook over moderately high heat until browned and crisp on the bottom, 4 to 5 minutes. Using a large, thin spatula, carefully flip the fish and cook until browned and crisp on the other side, 4 to 5 minutes more. Transfer to the prepared baking sheet to drain. Repeat with the remaining halved chile and fish.
3. Pour off all but 1/2 cup of the oil from the skillet; discard the chile. Add the bell peppers, onion, carrot, garlic, allspice, celery seeds, the minced chile and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until just softened, 5 minutes. Add the vinegar. Cook, stirring occasionally, until the vegetables are tender, 5 minutes more. Season with salt and pepper.
4. Transfer half of the pepper mixture to a blender and puree until smooth. Spread the puree on a platter and arrange the fish on top. Spoon the remaining pepper mixture over the fish, garnish with cilantro and serve right away.